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Autumn Slow Cooker Pulled Pork Tacos with Apple Slaw

This dish features tender, slow-cooked pork seasoned with warm spices, shredded into flaky strands. It is served in soft corn tortillas topped with a crisp, apple-filled slaw that adds a refreshing crunch. The combination offers a hearty yet bright texture and appearance, perfect for fall-inspired meals.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 pounds pork shoulder bone-in or boneless
  • 1 tablespoon ground cinnamon for warm flavor
  • 1 teaspoon smoked paprika adds depth
  • 1/2 teaspoon cumin for earthy warmth
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 cup chicken broth or water
  • 2 tablespoons olive oil
  • 2 apples Granny Smith apples cored and shredded
  • 1 cup cabbage thinly sliced
  • 1 carrot large carrot grated
  • 2 tablespoons apple cider vinegar for tang
  • 1 tablespoon honey balances acidity
  • 1/2 teaspoon salt to taste
  • 8 small corn tortillas corn tortillas for serving

Equipment

  • Slow cooker
  • Mixing Bowls
  • Knife
  • Cutting board
  • Tongs
  • Serving plates

Method
 

  1. Rub the pork shoulder with cinnamon, smoked paprika, cumin, salt, and pepper, coating evenly.
  2. Heat olive oil in a skillet over medium-high heat, then sear the pork until browned on all sides, about 3-4 minutes per side, to lock in juices and develop flavor.
  3. Transfer the seared pork to the slow cooker, pour in chicken broth, and set on low. Cover and cook for 6-8 hours until the pork is tender and easily shredded with a fork.
  4. While the pork cooks, prepare the apple slaw by shredding the apples and slicing the cabbage thinly into a large mixing bowl.
  5. Add grated carrot, apple cider vinegar, honey, and salt to the bowl, then toss everything together until evenly coated and slightly softened.
  6. Once the pork is cooked and tender, remove it from the slow cooker and shred it using two forks. Discard any excess fat or bones if present.
  7. Warm the corn tortillas in a dry skillet or microwave until pliable and slightly toasted.
  8. Assemble each taco by placing a generous portion of shredded pork on a tortilla, then topping with a heaping spoonful of the apple slaw for crunch and freshness.
  9. Serve the tacos immediately, garnished optionally with fresh herbs or a squeeze of lime to enhance flavors.